Please note:
You can use fish gelatine for the halal option.
For the Pâte Sablé dough you will need:
50g butter (softened, +for greasing )
25g icing sugar
1 egg yolks
100g plain flour
Pinch of salt.
Method:
In a bowl, whisk together butter and icing sugar. Add egg yolk and whisk again. Then add a pinch of salt and sifted flour. Mix well until the dough comes together. Transfer to the plastic wrap, press it into a round disk (it will help to chill faster), wrap it and chill for at least 1 hour.
